Beer Cheese Soup

Makes 24 servings

Thick and creamy.

Ingredients

4 ounces butter or margarine

8 ounces finely chopped onion

2 teaspoons leaf thyme

1-1/2 teaspoons white ground pepper

3/4 teaspoon cayenne pepper

2-1/2 quarts chicken broth

2 cups beer

1/2 cup Argo® Corn Starch

1 quart heavy cream

3 pounds shredded Colby OR Co-Jack cheese

1/4 cup Argo® Corn Starch

1 tablespoon hot pepper sauce

Directions

Melt butter in a stock pot over medium heat. Add onion, thyme, white and cayenne pepper; cook until onions are tender, 4 to 5 minutes. Combine chicken broth, beer and 1/2 cup corn starch, stirring until corn starch is dissolved. Add to stock pot and bring to a boil. Reduce heat.

Simmer 5 minutes. Add cream. Toss cheese with 1/4 cup corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot pepper sauce.